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Onion Pancakes (Choan Yao Bang)

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      Title: ONION PANCAKES (CHOAN YAO BANG)
 Categories: Chinese, Dim sum
      Yield: 6 Servings
 
    2/3 c  Flour
    1/4 c  Lukewarm water
      2    Green onion stalks, chopped
      3 tb Dehydrated onion flakes
      3    Bacon strips, cook & crumble
           Lard
           Salt
           Sesame seeds
      2 tb Oil, (2-3 T)
 
  PREPARATION: Soak dry onion for 20 minutes. Discard water. Mix with
  chopped green onions and crumbled bacon. TO MAKE PANCAKES: Mix flour
  with water and knead for 5 minutes. Separate into 6 parts and roll
  each into a 4 inch round flat dough. Spread a thin layer of lard on
  the dough and sprinkle salt and 1 tbsp. filling. Roll up jelly roll
  style, pull lightly on both ends to stretch slightly lengthwise. Now
  coil it around in a snake like fashion and tuck ends under. Roll out
  again to 4 inch rounds. Spread some sesame seeds on the bottom as you
  roll, so they adhere to the pancake. COOKING: Heat skillet on medium
  heat, add 1 tsp. oil. Brown slowly on both sides until golden. Repeat
  with rest of the pancakes, adding a little oil as needed. Serve while
  hot. DO AHEAD NOTES: Cook ahead and refrigerate or freeze. If frozen,
  thaw out first. Then reheat single layer for 5 minutes in preheated
  400 degrees oven or in skillet until thoroughly heated. Great hors
  d'oeuvres! COMMENTS: Do not brown bacon until crisp. Cook until firm
  only. (If too crisp, the flavor is cooked out.) Finely mince bacon.
  Pancakes are good either as luncheon side dishes (serving them whole)
  or as hors d'oeuvres (cutting each pancake into quarters). The
  traditional version does not include bacon, but Ms. Yee happens to
  like the bacon taste. Source: "Dim Sum" by Rhoda Fong Yee. Formatted
  for MM by Karen Adler FNGP13B. Posted to MM-Recipes Digest V3 #18
 
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